Be Bop Breakfast

Ingredients

3 tablespoons butter, divided

3 scallions, chopped

2 cups cooked brown rice

5 kale leaves, cut into ribbons

2 eggs

Condiments:

Tamari

Apple cider vinegar

Kim chee or sauerkraut

Thai chili sauce

Preparation

Get out a big skillet, cast iron is perfect.Heat it up.Put about 2 teaspoons of butter in it and add scallions.

When they are bright green, add the cooked rice.Shovel it around until it is thoroughly heated.Divide rice and put into 2 large bowls. Sprinkle rice with a little bit of tamari if desired.

Put 2 more teaspoons of butter in the skillet. Add kale and toss until the kale is starting to wilt and glistening. Put two tablespoons of water on the kale and cover until water is gone and kale is tender. Divide kale into the bowls with the rice. Sprinkle kale with a little bit of vinegar if desired.

Add remaining butter to skillet and heat until it sizzles a little. Break eggs into skillet. When whites are no longer transparent, flip each egg. Up to you how long to let the egg cook. I like my yolk think but moving, which means about one minute or less on the flipped side.

Put one over-easy egg into each bowl. Add a tablespoon or two of kim chee or sauerkraut. Dress all with a tiny trail of Thai chili sauce. Have a super-charged morning.

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About

We are so nutrition nerdy at Bastyr University that the students make “I Love Kale” t-shirts and sell out. I have combined this super vegetable with brown rice, egg and condiments to create this take-off on the traditional Korean Be Bim Bop. Eating this in the AM will make your day.